Shepherd’s pie satisfies that comfort food lover in all of us

Comfort food can please food snobs and five-year-olds alike, especially when extra care is taken to balance the flavors, nutritional value and surprises.

Especially if you’re five. My son’s heaping plate of seconds spoke volumes to my pumped-up version of Shepherd’s pie, along with the emphatic cries of, “This is delicious!” Unless you have children, you don’t realize that this is the greatest compliment you could possibly ask for after slaving away over a hot stove.

I can’t remember the last time I made Shepherd’s pie, but I know I was childless and possibly still single, though I do recall making it for Keith. I’ve learned a lot since then about flavor, so when I found this recipe for easy Shepherd’s pie, I knew just what to do to pump it up with flavor and give it that irresistible something that made a second helping a given.

Being me, I added a lot more veggies than most Shepherd’s pies have, along with some must-have seasonings. Don’t underestimate the power of my secret to perfect mashed potatoes — they come out so creamy and rich without losing flavor or health benefits. Skins on people — it adds nutrition, flavor and all around rustic goodness.

Pumped-Up Shepherd’s Pie
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Ingredients:

1 1/2 pounds ground beef, grass fed, or any combination of ground beef, lamb and turkey
1 onion, chopped
1 cup chopped carrot (about 2 carrots)
2 cups frozen corn kernels
1 cup frozen peas
2 pounds new potatoes, skin-on and quartered, boiled for about 20 minutes
4 tablespoons butter (1/2 stick)
1/2 cup organic, plain, whole-milk yogurt
1/2 cup beef broth
1 tablespoon Worcestershire sauce, or to taste (I think I went closer to 2 tablespoons)
1/2 teaspoon dried thyme
sea salt and freshly ground black pepper

Turn some olive oil into a hot saute pan and add the onion and carrot. Saute until tender, then add the ground meat until all the pink is cooked away. Season to taste with salt and pepper and add the thyme,Worcestershire sauce, beef broth and corn and peas. Simmer for about 10 minutes.

Preheat oven to 400 degrees. Add contents of skillet to a baking dish (I used my blue Pyrex lasagna pan).

Mash the potatoes with the butter and yogurt until smooth and creamy. I like to use a hand potato masher for this, because the potato skins come out all chunk and rustic, but you can puree in a food processor if you like the skins finer and the potatoes super-starchy.

Spread the potatoes in an even layer on top of the meat mixture in the baking dish, covering the bottom layer thoroughly. Cook in 400 degree oven for about 30 minutes, until top of potatoes begin to brown.

Serves 6 or more.

Just a few adjustments to a classic recipe can add a new dimension of flavor and enjoyment. I can tell you it probably won’t be ten years before I make this recipe again!